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| Aunt Betty's Sandwich Bread (Photo by Amy Bradt) |
This is my husband's favorite sandwich bread, and it makes great toast for BLTs. This will make 2 (1½-pound) loaves, or 3 (1-pound) loaves.
Recipe by: Betty Ross (Knowles) Yield: 2 loaves
Ingredients
1 1/3 cups milk, warmed to 110-115°
1 package yeast (1 tablespoon)
3 tablespoons sugar, divided
4 3/4 cups bread of all-purpose flour (570 grams), divided
3 tablespoons butter, melted
2 large eggs, at room temperature
3/4 teaspoon salt
1 package yeast (1 tablespoon)
3 tablespoons sugar, divided
4 3/4 cups bread of all-purpose flour (570 grams), divided
3 tablespoons butter, melted
2 large eggs, at room temperature
3/4 teaspoon salt
Directions
Dissolve yeast and 1 tablespoon sugar in warmed milk. Let sit for 5 minutes for yeast to develop.
Mix remaining ingredients, using 3 cups of the flour in heavy duty electric mixer for about 2 minutes, or until dough starts to stretch away from sides of bowl. Switch to dough hook, add remaining flour and mix on speed 3 for 5 to 6 minutes, or until dough is cohesive and doesn't stick to sides of bowl, adding more flour as needed, one tablespoon at a time.
Coat large mixing bowl with vegetable oil, add dough, and roll to coat. Cover with plastic wrap and place in warm place until doubled in size, about 1 hour.
Punch down, and divide into two equal parts. Pat each piece out into an 8"x15" rectangle. Fold top third of dough over to middle of rectangle, press down lightly with the heel of your hands to crimp. Rotate dough, and repeat with other third (looks like an envelope). Fold this in half, and lightly crimp with the heel of your hand to seal. Repeat with other piece of dough. Place each in a lightly greased 1-1/2 pound bread pan. Cover with oiled plastic wrap and put in warm place until dough reaches about 1/2 inch above the pan (about 30 minutes). It will continue to rise during baking, so don't let it get too much over the top of the pan at this point.
Once the bread has risen for about 15 minutes, preheat oven to 375°F. Bake for 20-25 minutes, or until crust is deep golden brown. You can see below how much higher the bread rose during baking!
Remove from oven and let cool about 5 minutes before removing from pans. Cool completely on rack before slicing.
Coat large mixing bowl with vegetable oil, add dough, and roll to coat. Cover with plastic wrap and place in warm place until doubled in size, about 1 hour.
Punch down, and divide into two equal parts. Pat each piece out into an 8"x15" rectangle. Fold top third of dough over to middle of rectangle, press down lightly with the heel of your hands to crimp. Rotate dough, and repeat with other third (looks like an envelope). Fold this in half, and lightly crimp with the heel of your hand to seal. Repeat with other piece of dough. Place each in a lightly greased 1-1/2 pound bread pan. Cover with oiled plastic wrap and put in warm place until dough reaches about 1/2 inch above the pan (about 30 minutes). It will continue to rise during baking, so don't let it get too much over the top of the pan at this point.
Once the bread has risen for about 15 minutes, preheat oven to 375°F. Bake for 20-25 minutes, or until crust is deep golden brown. You can see below how much higher the bread rose during baking!
Remove from oven and let cool about 5 minutes before removing from pans. Cool completely on rack before slicing.
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